25 g (1 oz) onions, chopped finely
3 cloves garlic, crushed
1 cm (1/2 in) ginger, scraped and shredded
2 red chillies, shredded
oil for frying
225 g (8 oz) pork, finely minced
5 g (1 tsp) turmeric
10 spring roll wrappers, cut in half
flour and water paste to seal Sauce
100 ml (3 1/2 fl oz) vinegar
1 1/2 cloves garlic
salt and black pepper
6 pieces chilli, sliced
3 cloves garlic, crushed
1 cm (1/2 in) ginger, scraped and shredded
2 red chillies, shredded
oil for frying
225 g (8 oz) pork, finely minced
5 g (1 tsp) turmeric
10 spring roll wrappers, cut in half
flour and water paste to seal Sauce
100 ml (3 1/2 fl oz) vinegar
1 1/2 cloves garlic
salt and black pepper
6 pieces chilli, sliced
accompaniments
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method
1. Fry the onions, garlic and ginger with the chillies and oil.
2. Add the pork, cook for 5 minutes, stirring until the meat changes colour.
3. Add seasoning and turmeric. Cook for 2 minutes, and cool.
4. Fill rolls, sealing with flour and water paste.
5. Then deep fry in hot oil until they turn crispy and brown.
6. Mix together all the sauce ingredients and serve in a small bowl as a dip for the rolls
2. Add the pork, cook for 5 minutes, stirring until the meat changes colour.
3. Add seasoning and turmeric. Cook for 2 minutes, and cool.
4. Fill rolls, sealing with flour and water paste.
5. Then deep fry in hot oil until they turn crispy and brown.
6. Mix together all the sauce ingredients and serve in a small bowl as a dip for the rolls
serving amount
makes 20
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